Standards für die Schokoladenwelt. Ein steiniger Weg aus dem Labyrinth = An aduous path out of the mazeKEUNECKE, K.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 11, pp 542-543, issn 0373-0204Article

Die Qual der Wahl : Hohlkörper-Herstellung, kein Problem dank des breiten Technik-Angebots = The inconvenience of choice : Hollow-body production, no problem thanks a broad offer of technologyZOBEL, E. H.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 84-86, issn 0373-0204Article

Der Schokoladen-Bilby glänzt im Alu-Kleid : Gut verpackt präsentieren sich Hohlfiguren in vorgeformten Folienhälften aus Aluminium = The chocolate-bilby dressed up in aluminium : Well-packed, hollow-body figurines are presented in performed half-folis of aluminiumBANTLEON, K.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 88-89, issn 0373-0204Article

Thinking Outside THE BOX OF ChocolatesNACHAY, Karen.Food technology (Chicago). 2010, Vol 64, Num 12, issn 0015-6639, 22-30 [8 p.]Article

Vergangenheit, Gegenwart, Zukunft : die Endveredelung der SchokoladeKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1991, Vol 44, Num 5, pp 182-189, issn 0373-0204, 6 p.Article

Dekoriermaschine für Pralinen = A chocolate decorating machineRIEDEL, H. R.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 10, issn 0373-0204, p. 358Article

Multielemental Determinations in Chocolate Drink Powder Using Multivariate Optimization and ICP OESALVES PEIXOTO, Rafaella Regina; OLIVEIRA, Andrea; CADORE, Solange et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 33, pp 8117-8122, issn 0021-8561, 6 p.Article

Characterisation of chocolate eating behaviourCARVALHO-DA-SILVA, A. M; VAN DAMME, I; WOLF, B et al.Physiology & behavior. 2011, Vol 104, Num 5, pp 929-933, issn 0031-9384, 5 p.Article

Chocolate demoulding and effects of processing conditionsKEIJBETS, Esther L; JIANSHE CHEN; VIEIRA, Joselio et al.Journal of food engineering. 2010, Vol 98, Num 1, pp 133-140, issn 0260-8774, 8 p.Article

Von der Schokolade bis zur Praline = From chocolate bars to chocolatesZucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 10, pp 394-396, issn 0373-0204Article

Perfekte Schokolade braucht stabile β-Kristalle : Temperiermaschinen und was sie leisten können = Perfect chocolate needs sturdy β-crystals : Tempering machines and their featuresSCHREMMER, H.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 78-79, issn 0373-0204Article

Heat resistant chocolateSTORTZ, Terri A; MARANGONI, Alejandro G.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 5, pp 201-214, issn 0924-2244, 14 p.Article

Chocolate Milk and the Hispanic ConsumerTHOMPSON, J. L; GERARD, P. D; DRAKE, M. A et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S666-S675Article

New concept for fast continuous conching of milk chocolate : Pigments in food, morte than colours..BOLENZ, Siegfried; AMTSBERG, Kristina; LIPP, Eberhard et al.European food research & technology (Print). 2005, Vol 220, Num 1, pp 47-54, issn 1438-2377, 8 p.Conference Paper

Factors influencing rheological and textural qualities in chocolate : a reviewOHENE AFOAKWA, Emmanuel; PATERSON, Alistair; FOWLER, Mark et al.Trends in food science & technology (Regular ed.). 2007, Vol 18, Num 6, pp 290-298, issn 0924-2244, 9 p.Article

Praliné-Herstellung: Verfahren und Füllmassenvarianten = Chocolates manufacturing: a survey about manufacturing process and the centre massesKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 6, pp 246-250, issn 0373-0204, 4 p.Article

Lithe lecithinELEY, E.Food processing (Bromley). 1991, Vol 60, Num 8, pp 11-12, issn 0264-9462Article

An investigation on the appropriateness of chocolate to match tea and coffeeDONADINI, G; FUMI, M. D.Food research international. 2014, Vol 63, pp 464-476, issn 0963-9969, 13 p., cConference Paper

Durabilidad de galletas dulces con sabor a chocolateCASTILLO COTO, Ada; ZAMORA, Esperanza; GONZALEZ, Maruja et al.Alimentaria. 2004, Num 351, pp 117-119, issn 0300-5755, 3 p.Article

Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier = Evaluation des caractéristiques de perméabilité à l'eau de films à base de chocolat utilisés comme enrobage comestible imperméable à l'eauBIQUET, B; LABUZA, T. P.Journal of food science. 1988, Vol 53, Num 4, pp 989-998, issn 0022-1147Article

Instrumental texture studies on chocolate. I. Methods of measurement and texture characteristics = Etudes instrumentales de la texture du chocolat. I. Méthodes de mesure et caractéristiques de la textureTSCHEUSCHNER, H. D; MARKOV, E.Journal of texture studies. 1986, Vol 17, Num 1, pp 37-50, issn 0022-4901Article

Effect of Antibloom Fat Migration from a Nut Oil Filling on the Polymorphic Transformation of Cocoa ButterSMITH, Kevin W; ZAND, Imrot; TALBOT, Geoff et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 5, pp 1602-1605, issn 0021-8561, 4 p.Article

Mood state effects of chocolatePARKER, Gordon; PARKER, Isabella; BROTCHIE, Heather et al.Journal of affective disorders. 2006, Vol 92, Num 2-3, pp 149-159, issn 0165-0327, 11 p.Article

Lecithine erfüllen noch nicht alle Wünsche : Ergebnisse aus einem Forschungslabor, Teil II = Lecithines still do not match all needs : Results from a research laboratory, part IIZAKI, H.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 80-83, issn 0373-0204Article

Pralinenformanlage mit variablen Einsatzmöglichkeiten = The machine-manufacturing of chocolatesZucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 3, pp 141-142, issn 0373-0204Article